Žlutý dort s plnkou z citronu
Tento bohatý žlutý vrstvový dort s kysaně-citrónovou náplní a čokoládovou polevou byl jednou z oblíbenců Marty, protože byla dítětem. Cmar přidává do hustého dortu hloubku; poleva vytváří impozantní prezentaci, když se na ní šíří. Chcete-li nastavit poleva, ochlaďte drobenku asi 10 minut před podáním.
Zdroj: Martha Stewart Living, únor 2001
Výtěžek
27.04.2023 @ 02:19
This rich yellow layered cake with sour lemon filling and chocolate frosting was one of Marthas favorites as a child. Sour cream adds depth to the dense cake; the frosting creates an impressive presentation as it spreads. To set the frosting, chill the cake for about 10 minutes before serving. Source: Martha Stewart Living, February 2001. It makes two 8-inch layers. Yield: Ingredients: 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans 3 cups all-purpose flour, plus more for pans 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups sugar 4 large eggs 1 1/4 cups sour cream 1 1/2 teaspoons pure vanilla extract 2 cups Lemon Filling Lemon Filling 6 cups Rich Chocolate Frosting Rich Chocolate Frosting Instructions: 1. Arrange two racks in center of oven and heat oven to 350 degrees. Line bottoms of two 8-by-2-inch round cake pans with buttered parchment paper. Butter parchment and dust sides of pans with flour, tapping out any excess. Whisk together flour, baking powder, baking soda, and salt; set aside. 2. In bowl of standing mixer, cream butter on medium-high speed until softened, 1 to 2 minutes. Gradually add sugar and continue to beat until lightened, 3 to 4 minutes, scraping down sides of bowl once or twice. Gradually add eggs, beating well after each addition, until mixture is completely smooth, stopping once or twice to scrape down sides of bowl, about 5 minutes. 3. Slowly add flour mixture on low speed, alternating with sour cream, a little of each at a time, beginning and ending with flour mixture. Beat in vanilla. 4. Divide batter evenly between prepared pans. Bake for 25 minutes; rotate pans in oven if necessary for even browning. Continue baking until cake tester inserted into center of each cake comes out clean, 10 to 20 minutes more. Transfer to racks to cool, 15 minutes. Remove cakes from pans; set cakes, top sides down, on wire racks and let cool completely, about 1 hour. 5. To assemble, remove parchment paper from each cake. Choose the sweetest bottom surface you want to use as the top layer of the assembled cake. Place second cake, top side down, on serving platter as bottom layer. Spread a